Friday, November 13, 2009

Pumpkin Chili~ Tonia McConnell

This unique chili freezes well......but it still doesn't last around our farmhouse very long, especially when my five children ann 13 grandchildren are around! They often are---we are a very close-knit family.

3 pounds ground beef

1 medium onion, chopped

1 cup canned pumpkin

1 teaspoon salt

1 teaspoon pepper

2 teaspoons pumpkin pie spice

2 cans (10 3/4 oz. each) condensed tomato soup, undiluted

2 cans (16 oz. each) chili sauce

1 teaspoon sugar

1 teaspoon chili powder

In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add remaining ingredients; stir to mix well. Add water if desire to reduce thickness. Bring to a boil; reduce heat and simmer 1 hour.